SIGNAL (22): MAAKFLLTIL VTFAAVASLG MA
1-50: DNVLLSGQTL HADHSLQAGA YTLTIQNKCN LVKYQNGRQI WASNTDRRGS
51-100: GCRLTLLSDG NLVIYDHNNN DVWGSACWGD NGKYALVLQK DGRFVIYGPV
101-114: LWSLGPNGCR RVNG
PROPEP (22): GITVAKDSTE PQHEDIKMVI NNAmino acid sequence of sweet protein curculin adapted from Swiss-Prot biological database of protein sequences.
A sweet taste, equivalent to a 6.8% or 12% sucrose solution, was observed after holding curculin in the mouth in combination with clear water or acidified water (citric acid), respectively. The sweet taste lasts for 5 minutes with water and 10 minutes with an acidic solution.
Sweetness was also observed with other acids such as ascorbic acid (vitamin C) and acetic acid.
The taste-modifying activity of curculin is reduced in the presence of ions with two positive charges (such as Ca2+ and Mg2+) in neutral pH solutions, although these ions have no effect in acidic solutions. In the same way, monovalent ions (such as Na+ and Cl−) have no effect in solutions with either neutral or acidic pH.
Although the "sweet-inducing" mechanism is unknown, it is believed that one active site of curculin strongly binds to the taste receptor membranes while a second active site fits into the sweet receptor site. The latter site is thought to be responsible for the induction of sweetness. Presence of Ca2+ and/or Mg2+, water and acids tune the binding of the active site of curculin to the receptor site and therefore modify perceived sweetness.
Because curculin is not widely found in nature, efforts are underway to produce a recombinant form of the protein. In 1997, curculin was expressed in E.coli and yeast, but the recombinant protein did not exhibit "sweet-tasting" or "taste-modifying" activity. However, a 2004 study obtained a recombinant curculin, expressed in E.coli, exhibiting "taste-modifying" and "sweet-tasting" properties.
In addition to challenges related to commercial production of the protein, there are many regulatory and legal issues remaining to be resolved before it can be marketed as a sweetener. Curculin currently has no legal status in European Union and United States. However it is approved in Japan as a harmless additive, according to the List of Existing Food Additives established by the Ministry of Health and Welfare (English publication by JETRO).
US Patent Issued to Mitsukan Group on Oct. 25 for "Dna Encoding a Neoculin Acidic Subunit of Curculin" (Japanese Inventors)
Oct 29, 2011; ALEXANDRIA, Va., Oct. 29 -- United States Patent no. 8,043,851, issued on Oct. 25, was assigned to Mitsukan Group Corp. (Aichi,...